For me Ven pongal always reminds me of the classic combination of pongal-vadai-chutney. Even my Gujrati husband remembers eating like this because that's how I introduced it to him.
However this is in itself a complete meal. A comfort food like Gujrati moong dal khicadi just make and slurp it down.
The kalamiri (black peppercorns) and jeera( cumin seeds) also acts as a digestive and moong dal added makes this a light but filling meal option.
Today I made this as a Prasad for Navratri.
Ingredients
Raw rice - 1 cup
Moong dal/pasi paruppu - 1/4 cup
Water - 4 cups
Salt - as needed
Ginger grated - 1 tblsp
Asafoetida/ Hing - 1 pinch
To temper/ tadka
Ghee - 2 tblsp
Peppercorns - 2 tsp coarsely powdered
Cumin seeds - 2 tsp coarsely powdered
Curry leaves - 1 sprig
Asafoetida - 2 pinches
Cashews - 6
Method
1) Roast the moong dal for extra flavour. This step though optional adds a different flavour.
2)Wash rice and dal together.
3) In a tadka pan heat a tsp of ghee. Fry ginger and asafoetida for few seconds. Add this to the bowl which will be placed in the cooker. **
4) In the cooker pan or bowl add the washed rice and dal along with 4 cups of water with salt. Heat the cooker, place the bowl and then cover with pressure.
Pressure cook for 4 whistles in medium flame. Wait until pressure gets released by itself, open and mash all ingredients.
5) Season with the items given under to temper table. First add ghee, when hot add pepper and let it start splutter and then switch off the flame. Add cashews and fry till it starts golden and then lastly add jeera. Add curry leaves and asafoetida lastly. Mix in the heat well and then add it to pongal and mix well.
Notes
** The pongal can be made directly in the cooker also in which case you can do the tadka in the cooker.
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